This is an absolute favorite - so much flavor and ready in 15 minutes! Tomatoes roasted with garlic, wine and olive oil while the spaghetti cooks then it is all tossed together with basil and parmesan.
Ingredients
- 1 pound spaghetti
- 2 pints of cherry tomatoes
- 3 cloves garlic, minced
- 1/4 cup Nocellara del Belice Italian Extra Virgin Olive Oil
- 1/2 cup white wine
- 1 tablespoon salt
- 2 teaspoons pepper
- 2 tablespoons basil, chopped
- 1/2 cup parmesan, grated
Instructions
- Heat oven to 400 degrees.
- Bring a large pot of salted water to a boil and good the pasta to al dente.
- Add the tomatoes, garlic, wine, butter, salt and pepper to a large ovenproof skillet and roast in the oven while the pasta cooks.
- When the tomatoes are burst and the pasta is cooked, drain the pasta and toss with the tomatoes. Top with basil and parmesan.
Takes 15 minutes
Serves 4
